Foodie Thursday - Chilli Con Cashew
Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?
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Chilli Con Cashews by Gill Gibson
Chilli Con Cashews by Gill Gibson from The Land of Liberty, Peace & Plenty Pub, Heronsgate, Rickmansworth, Hertfordshire WD3 5BS Tel. 01923 282226
Prep time 20 mins
Cooking time 11Ž2 hrs approx
5 tbsp olive oil (not virgin, blended is good)
2 large onions chopped (6-8mm)
4 cloves garlic crushed or finely chopped
250g carrots coarsely grated
2 green peppers chopped coarsely (like julienne strips 4-6mm thick 15-30mm long)
3 green cardamom pods (grind whole in a pestle & mortar until seeds are ground & then remove the bits of husk)
2 x 400g tins of plum tomatoes
600g (1½ tins) of red kidney beans
300g cashews (plain)
¾ tbsp cumin seeds
½ tbsp fennel seeds
½ tbsp ground cumin
½ tsp ground chilli powder
2 bay leaves
250g courgettes, diced about 8mm
½ tbsp chopped fresh rosemary, or 1 tsp dried.
1.Cut up the onion, garlic & celery.
2.Heat the oil to slight smoking; drop in the cumin & fennel seeds & let them sizzle for a few seconds but do not burn.
3.Drop in the onions, celery & garlic & turn down gas, mix veg & crushed ground cumin together until the onion is coated in oil.
4.Cover & sweat the veg for 5 mins while cutting up the peppers.
5.Add the peppers.
6.Grate the carrots into the mixture, mix it all up & continue sweating all the ingredients until the peppers are softened (about 10 mins).
7.Add bay leaves, ground cumin & chilli powder.
8.Add tomatoes (cut them up in the pot so they are roughly chopped).
9.Add rosemary, cashews & kidney beans.
10.Simmer on lowest possible heat for 1 hr. Stir from time to time & ensure it does not stick.
11.Add diced courgettes & simmer for another 20 mins.
12.Serve American style with corn bread, or wholewheat pasta. In the pub they serve it with basmati rice.
Nigel's Top Tips
- You can portion & freeze it.
- If you want a bit of colour contrast, sprinkle chopped parsley or coriander over the top.
- The key is sweating down the veg until soft, they will caramelise nicely & give it a natural sweetness.